Effect of amylose content on structure, texture and α-amylase reactivity of cooked rice - Concepedia

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Effect of amylose content on structure, texture and α-amylase reactivity of cooked rice

67

Citations

24

References

2013

Year

Shin Lu, Tan-Tiong Cik, Cheng‐yi Lii, Phoency Lai, Hua-Han Chen

Food ChemistryCooked Riceα-Amylase ReactivityFood BiophysicsAmylose ContentGrain Quality

References

	Year	Citations

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